Best 2 Thai Curry Cream Recipes

Craving a flavorful and creamy curry dish that's bursting with Southeast Asian flavors? Look no further than Thai curry cream, a culinary delight that combines the richness of coconut milk with the aromatic blend of Thai spices. In this article, we'll embark on a culinary journey to discover three tantalizing Thai curry cream recipes that will satisfy your taste buds and transport you to the vibrant streets of Thailand.

First up, we have the classic Green Curry Cream, a harmonious balance of spicy, sweet, and savory flavors. This recipe features succulent chicken or tofu simmering in a vibrant green curry paste made from fresh herbs, chilies, and spices, all enveloped in a creamy coconut milk broth.

Next, we'll introduce you to the aromatic Red Curry Cream, a fiery and flavorful dish that's sure to ignite your senses. This recipe showcases tender pieces of beef or vegetables bathed in a rich red curry paste, boasting a symphony of red chilies, lemongrass, and galangal. The coconut cream adds a velvety texture, creating a luscious sauce that will leave you craving more.

Last but not least, we'll explore the unique flavors of Yellow Curry Cream, a milder yet equally satisfying take on Thai curry. This recipe features a fragrant yellow curry paste made from turmeric, cumin, and coriander, simmered in coconut milk and paired with succulent shrimp or chicken. The result is a creamy and flavorful dish that's perfect for those who prefer a milder heat level.

So, whether you're a seasoned Thai food enthusiast or new to exploring Southeast Asian cuisine, these three Thai curry cream recipes will undoubtedly tantalize your taste buds and leave you craving more. Let's dive in and embark on a culinary adventure that will transport you to the heart of Thailand, one spoonful at a time!

Here are our top 2 tried and tested recipes!

THAI RED CURRY WITH CHICKEN

Thai Red Curry with Chicken image

Recipe VIDEO above. A Thai Red Curry with Chicken is one of the world's most popular curries! Make this with store bought curry paste (we give it a freshness boost) OR homemade red curry paste (the fresh flavour can't be beaten!). SPICE Level: Mild to hot BUT if using store bought paste, depends on what brand you use (Note 5).

Provided by Nagi

Categories Mains

Time 25m

Number Of Ingredients 18

Ingredients

5 - 6 tbsp Thai Red Curry Paste ((store bought, Maesri best) (Note 1))
1 quantity homemade Thai Red Curry Paste
2 large garlic cloves (, minced)
2 tsp fresh ginger (, finely grated )
1 tbsp lemongrass paste (or finely chopped fresh (Note 3))
3 tbsp vegetable oil ((or canola or peanut))
1 cup (250 ml) chicken broth/stock (, low sodium)
400 ml / 14 oz coconut milk ((full fat!))
6 kaffir lime leaves ((Note 4))
1 tbsp sugar ((white, brown or palm))
2 tsp fish sauce (, plus more to taste)
350g / 12 oz chicken thighs ((boneless and skinless), cut into 0.75 / 1/3" thick slices (Note 5))
150g / 5 oz pumpkin or butternut squash, ( cut into 1.5cm / 3/5" cubes (~1 heaped cup))
120g / 4oz green beans (, trimmed and cut into 5cm/2" pieces)
12 Thai basil leaves ((Note 6))
Fresh red chilli slices ((small chilli - spicy, large = less spicy))
Fresh coriander / cilantro leaves
Steamed jasmine rice

Steps:

Heat oil in a large heavy based skillet over medium high heat.
Add curry paste and Extras (if using jar paste) and cook for about 2 minutes so it "dries out" (See video)
Add chicken broth and stir to dissolve paste. Simmer rapidly for 3 minutes or until liquid reduces by half.
Add coconut milk, lime leaves, sugar and fish sauce. Stir, then add chicken.
Spread chicken out, bring to simmer, then turn heat down to medium. Simmer for about 8- 10 minutes or until Sauce reduces, the chicken is cooked and the sauce is almost at the thickness you want.
Do a taste test. Add more fish sauce (or even shrimp paste) to add more saltiness, sugar for sweetness.
Add pumpkin and beans, stir. Cook for 3 minutes or until pumpkin is just cooked through and Sauce is thickened - see video for Sauce thickness.
Remove from heat. Stir through a handful of Thai basil leaves.
Serve over jasmine rice, garnished with fresh red chilli slices and fresh coriander/cilantro leaves, if desired.

Nutrition Facts : Calories 530 kcal, ServingSize 1 serving

THAI CURRY CREAM

Thai Curry Cream image

Provided by Food Network

Categories main-dish

Yield 1 1/2 cups

Number Of Ingredients 13

Ingredients

1/3 cup chopped green onion
1 tablespoon chopped garlic
1 cup chopped mushrooms (crimini or shiitake preferred)
1 tablespoon chopped fresh ginger
2 tablespoons olive oil
2 to 3 tablespoons Thai curry paste
2 cups rich shellfish stock (see note below)
3/4 cup dry white wine
1 1/2 cups plus 2 tablespoons coconut milk (Mae Ploy brand preferred)
1/2 cup heavy cream
1 teaspoon finely grated lime zest
2 teaspoons fresh lime juice (or to taste)
Salt and freshly ground white pepper

Steps:

Saute green onion, garlic, mushrooms and ginger with the olive oil in a large saucepan over moderate heat until just beginning to color. Stir in curry paste and continue to cook and stir for 2 minutes more. Add stock, wine and 1 1/2 cups of the coconut milk and reduce over high heat by half (approximately 5 to 7 minutes minutes). Add cream and reduce to a light sauce consistency. Strain carefully pressing down on the solids and return to the saucepan. Stir in lime zest, juice, remaining 2 tablespoons of coconut milk and season to taste with salt and pepper. Keep warm.
Note: Shellfish stock can be easily made by simmering raw shrimp shells (which hopefully you've saved in the freezer after you've peeled raw shrimp) with chicken stock and a splash or white wine for 5 to10 minutes. Alternately you can add a bit of shrimp paste (available in jars in Asian markets) or dried shrimp (available in Hispanic or Asian markets) to flavor the basic chicken stock. Don't ever use bottled clam juice!

Tips:

Use fresh ingredients. Fresh vegetables, herbs, and spices will give your curry the best flavor. Whenever possible use fresh coconut milk.
Don't be afraid to experiment with different flavors. There are many different ways to make a Thai curry, so feel free to adjust the ingredients to your liking. Try adding different vegetables, herbs, or spices.
Use a good quality curry paste. The curry paste is the base of your curry, so it's important to use a good quality one. Look for a paste that is made with fresh ingredients and has a good balance of flavors.
Cook the curry over low heat. This will help the flavors to develop and prevent the curry from burning.
Serve the curry with rice or noodles. Curry is traditionally served with rice or noodles, but you can also serve it with other grains or vegetables.

Conclusion:

Thai curry cream is a delicious and versatile dish that can be enjoyed by people of all ages. It is easy to make and can be tailored to your own personal taste. Whether you are a beginner cook or a seasoned pro, you are sure to enjoy this Thai curry cream recipe.